An Indian treat
While writing stories of course things come up that don't exactly fit in, but deserve more than just a passing reference. While writing a story about a half Indian woman escaping the mutiny in India and finding herself in England. I spent a lot of time dealing with the food of India. A vast array of dishes from north south and in between. So many groups live there the variety is infinite. Below are just a few.
Instant Butter Roast Dosa Wheat Flour
• Butter milk - 1/2 cup.
• Baking soda - 1 pinch.
• Butter - 2 tablespoons.
• Salt - to taste.
• Wheat flour - 1 cup.
• Water - as required.
In a bowl add wheat flour, salt, 1 teaspoon of butter, baking powder or cooking soda, mix this well.
Then add buttermilk along with some water, mix this like a dosa batter.
Fill the ladle with dosa batter, pour this batter onto the center of the griddle and rotate the batter with a ladle.
At last, add melted butter on top, cook this and transfer into a plate.
• Chopped gr chilli - 2 0.
• Cumin - 1 0.
• Chopped coriander - 1 0.
• Curry leaves - 1 0.
• Dhalia - 15 0.
• Hing asafotida - 1 0.
• Mustard - 1 0.
• Oil - 2 0.
• Red chill - 3 0.
• Chopped ginger - 1 0.
• Cashew nuts - 20 0.
• Grated coconut - 1 0.
• Urad wash -black gram - 1 0.
• Tamrind or lime - 1 0.
• Salt - 1 0.
Mix all ingredients coconut, ginger, gr chillies, dhalia, cashew, tamarind, salt and put in a blender to fine paste.
Make tempering or tadka in hot oil. Add mustard, red chilli, cumin, urad dal, hing, curry leaves and top it on chutney and serve with dosa, idli or any south Indian breakfast.
• Ginger (grated) - 100 grams.
• Salt - to taste.
• Channa dal - 1 tablespoon.
• Fenugreek seeds - 1/4 tea spoon.
• Mustard seeds - ½ tea spoon.
• Sesame seed oil - 2 tablespoons.
• Tamarind juice - 1 cup.
• Jaggery - 3 tablespoons.
• Hing - 1 pinch.
• Red chili powder - 1 tablespoon.
Heat sesame seed oil in a pan add mustard seeds, fenugreek seeds, chana dal, grated ginger, cook this till golden in color, add hing (optional), salt, tamarind juice, chilly powder.
Cook it till tamarind raw flavor is gone.
Add some jaggery, cook for 5 minutes switch off the flame.
• Potato - 3 numbers.
• Maida/all purpose flour - 3 cup.
• Ajwain - 1/4 tea spoon.
• Salt - to taste.
• Ginger garlic paste - 1 tablespoon.
• Turmeric powder/pisi haldi - 1/4 tea spoon.
• Green chilies - 3 numbers.
• Coriander leaves - 1 springs.
• Cumin powder - 1 tea spoon.
• Coriander powder - 1 tea spoon.
• Red chilli powder - 1 tea spoon.
• Chat masala - 1 tea spoon.
• Cashew nuts - 2 tablespoons.
• Lime juice - 1/2 numbers.
• Oil (to deep fry) - to fry.
Dough for samosa:
Take the maida, add the ajwain seeds, salt and oil to the maida and mix well.
By mixing well each flour grain will be coated with the oil and it gives the crunchy texture to the samosas.
Start adding water little by little and kneading properly. Make a stiff dough and let it rest for 15 to 20 mins.
Potato stuffing for samosa
Heat some oil in the pan, add the cumin seeds, ginger garlic paste, green chilies, cashews and turmeric mix well and let cook for few mins.
Then add the red chilies powder, coriander powder, and cumin powder.
Samosa using spring roll sheet
Take 2 spring roll sheets and cut them in the center.
Take the half sheet which is 2 apply water on the sheet or egg wash and make a cone of it, stuff it with the stuffing and seal the cone using water or egg wash making it triangular in shape.
Now fry the samosas in the oil till they turn golden brown. The samosa with the dough requires oil temp. of @ 300 F while the spring roll samosas require higher temperature of 350 F.
Enjoy the samosas with your favorite chutney.
Add little water so the masalas don't burn. Then add the diced potatoes, salt, and coriander leaves. Sprinkle the lime juice over it.
you can make any stuffing of your choice with any variations. Samosa recipe
Make rolls of the dough depending on the size of samosa you want.
Roll the dough in a circle first and then make them oval in shape. Cut that oval shape into the half. Take that half apply water on all edge.
Take one end bend it in canter and taking other end overlap it on the first edge making it a triangle or cone.
Fill the cone with the stuffing and seal the edges as shown in the video to get a triangular shape for the samosa.